December 28th, 2005

I don’t usually do the foody thing — I love to cook and give dinner parties, I’m just not into the whole sharing recipes thing — but my dad sent this to me this morning and after a little surfing I think I’ve found enough sources to convince me that this is real. One source says you can freeze these. I love the idea of making and freezing uncooked omelets.

Crack two, large or extra-large eggs into a quart-sized Ziploc freezer (very important) bag.

Add whatever omelet ingredients you like such as vegetables, cooked meats and cheeses to the bag.

Seal the bag, being very careful to squeeze out as much air as possible, and then shake to mix the eggs and ingredients.

Drop the bag into a pot of rolling, boiling water for exactly 13 minutes.

One large pot may accommodate six bags. For more omelets use additional pots of water.

Lift the bag out with tongs and open carefully to avoid burns from escaping steam (think microwave popcorn).

The omelet will roll out easily onto the waiting plate.


If you try this at home, let me know how it works out and any alterations you may make. I’m going to give it a whirl this weekend.

And just think, with a bottle of chilled champagne and several bag-o-omelets in the fridge, you’ve got the perfect late night snack or morning-after breakfast just waiting to be shared.

My Soundtrack: Make Sure They Hear by Mark Eitzel on WOXY.

24 Responses to “ZIPLOC OMELETS…”

  1. Rick Mead says:

    Cooking in plastic bags reminds me of coffee in a plastic cup – No thanks

  2. bginley says:

    E-A-S-Y ! thanks Jeff ! i am not a fan of making them and that sounds way easier ! i will get back to you…

  3. Daniella says:


    No, no, no an omelet takes so little time, why would you do them in plastic bags. I can show you how to make a perfect omelet in five minutes.
    Call me we will talk about it.

  4. Ryan Maynard says:

    I sometimes do microwave omelets. The only trick to eggs in the microwave is that you MUST break the yolk.

  5. Jeff Hess says:

    Shalom Y’all,

    Yes, Daniella. When you’re dealing with one or two people, an omelet is quick and easy in the pan. But if you’re doing a brunch for, say a dozen people, this makes really good sense.

    It’s also the kind of thing I can do in bulk in advance, throw in the freezer and have available to cook while I’m in the shower or getting dressed in the morning.

    And Rick, do you use any Teflon coated pots and pans? That means you’re cooking in plastic. And there is some inconclusive evidence recently that Teflon may not be as neutral as we’ve been led to believe.

    Ryan, you’re absolutely right. Although if you’re under 12, and willing to do the clean up, watching an egg explode in the microwave is fun.



  6. Adam Harvey says:


  7. Jeff Hess says:

    Shalom Adam,

    Isn’t it now. It had to be either a harried mother or a bachelor who came up with the idea. In either case, I think it ranks up there with canned beer.



  8. John in Erie says:


    I saw a featurette on CNN (I think) that showed how gourmet chefs are now doing this for all kinds of foods. Anything that needs to be broiled (steak, chicken, etc.) gets par-broiled first. There is a French researcher and some famous chef in NYC that have patented a procedure and a large vat of boiling water to finish the cooking. Apparently, it is getting to be all the rage for NYC gourmet restaurants.

    I guess people have so much money there, they would rather pay exorbitant prices to go out to eat a TV dinner.

  9. Jeff Hess says:

    Shalom John,

    In the late ’80s I had a temporary assistant editor who had extensive experience in and writing about the food preparation industry. Some of the horror stories he told about prepared-ahead food kept under heat lamps for hours put me off restaurant food for quite some time.

    Most of what people pay for is the illusion of fine food. Not the fine food itself. That is not to say that there are many many fine chefs out there, but that you’re not all that likely to encounter one.


  10. Daniella says:

    Still not convinced, I feel as if this is a sacriledge, omelets are fast easy and can be simple or extravagants but out of a plastic bag??? I can see the hot water element, think poach eggs but the moment you put boiling water or high heat with eggs, they loose their fine texture and taste dryer and harder. Maybe we need to do a taste test, blind of course, maybe Adam would volunteer to be the tester?

  11. Jeff Hess says:

    Shalom Daniella,

    I do not mean to suggest that a baggie-prepared omelet would be superior to or even as good as a properly prepared pan omelet. You are absolutely correct in that regard.

    I guess this is just a guy-thing fascination with the idea of boiling omelets.

    I naturally defer to your culinary skills. The French do have a way with eggs.



  12. Daniella says:


    You are such a gent and you know how to end a discussion with charm :)

  13. Cailin says:

    Daniella, He is terrified to face you,omelet to omelet. I say, let the cookoff continue.

  14. Jeff Hess says:

    Shalom Cailin,

    Are you trying to egg me on?



  15. Jeff Hess says:

    Shalom Daniella,

    Thank you very much. I could see no point in creating an argument where there was no disagreement. I’m sorry I missed your Cleveland debut as back-up singer for Tim.



  16. joan says:

    This so Cool!! It really Works! It is so EASY!!

    I got this from a fellow Weight Watcher buddy! Now I found it here too!!

    Then I showed it to my Famly !!

    My husband is a hunter!! So he thought it was a great way to cook and scramble eggs without a mess to clean up!!!!

  17. Jeff Hess says:

    Shalom Joan,

    First, thank you for stopping in, for reading and for taking the time to make a comment. It’s all about the conversation.

    I’m glad you’ve tried and like the concept. Be sure to tell your husband that he can freeze the eggs in the bags and drop them into his cooler before he sets out.



  18. Harry R. Meyer says:

    The retirement association I’m in just did this for a camping breakfast for 20 or 30 people. It worked well. Had 2 big pots of water on a pair of Coleman stoves. Put in choice of dry stuff (meats, peppers, cilantro), write name on bag with felt-tip, cook, turn out onto plate, add wet stuff (sour cream, salsa, cheese). Might have been able to treat cheese as dry stuff, but organizer said woudn’t firm up if too much salsa or sour cream. Said added slight amount of water to large bowl of beaten eggs.

  19. Jeff Hess says:

    Shalom Harry,

    First, thank you for stopping in, for reading and, most importantly, for taking the time to leave a comment. It’s all about the conversation.

    On the subject of cheese as dry stuff. I think you’re right. My experience is that cheese can go right in the bag with everything else. The salsa and sour cream, however, should be held back as condiments.



  20. Kathy says:

    I had received 2 versions of this via e-mail and decided to try it out on a dozen family members (willing guinea pigs) over the 4th of July weekend. It was a huge success, especially since everyone could make their omelet as plain or goody-filled as they wished, and I wasn’t relegated to the position of short-order cook! :)

  21. Jeff Hess says:

    Shalom Kathy,

    First, thank you for stopping in, for reading and, most importantly, for talking the time to write a comment. It’s all about the conversation.

    These are truly one of the great gifts of the 21st century.



  22. Ken says:

    Work’s great and no grease.
    Enjoyed reading the conversations.

  23. Jeff Hess says:

    Shalom Ken,

    First, thank you for stopping in, for reading and, most importantly, for taking the time to join the dialog by writing a comment. Building community is all about the conversation.

    I’m glad you found it useful. They’re great for camping too. Freeze them and throw them in the cooler.



  24. tami says:

    Hi and thanks for the great tip! I LOVE the idea of not being a short order cook for my family! And each person selecting their own ingrediants, but being able to cook each at the same time, is such a time saver and family pleaser! I AM a harried mother, and any time and effort, and arguments ( “I want onions”, ” But I don’t want onions!”) saved is greatly appreciated

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